The adventures of a traveling teacher

Healthier Napa Cabbage Salad

Napa cabbage salad is one of my mom’s best potluck dishes. Every time she brings this salad to a picnic, potluck, or party, the bowl comes home empty.

When I was home at Christmas, we went out to celebrate my grandmother’s birthday at a restaurant that specializes in simple dishes made with local ingredients.

While there, I ordered the Napa cabbage salad.

It was delicious.

Since then, I’ve been thinking about this salad but only just now got around to making it.

I tried to make the dish healthier than the original version by reducing or eliminating the oil, butter and sugar, and I think the outcome is superb, if I do say so myself.

Healthier Napa Cabbage Salad

Makes 6 very large servings

For the greens

1 large head Napa cabbage

8-10 green onions, chopped

For the crunchies

3 tsp. sesame oil

1 package ramen noodles, broken

3 tbsp. sesame seeds

1 cup slivered almonds

For the dressing

1/4 cup cider vinegar

1/3 cup vegetable oil

4 Tbsp. honey or agave syrup

2 Tbsp. sugar

2 tablespoons soy sauce

Directions

Finely shred the head of cabbage. Toss the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

To make the crunchies, toss together the sesame seeds, ramen noodles, almonds and sesame oil until evenly coated. Spread the mixture onto a lined baking sheet and make at 350 degrees F (175 degrees C) until the crunchies become golden in color. Stir every now and then to ensure even toasting.

To make the dressing: In a small saucepan, heat vinegar, oil, honey, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from the heat and let cool. Pour the cooled dressing into a glass jar and refrigerate until ready to use. Before using, shake the dressing well.